I’ve never sous vide(d?) anything larger than a tri tip, but I don’t see why not. If you have a big enough pot and enough time, you should be able to sous vide just about anything - provided large enough bags are available.Hey all,are those Sous large enough for a Turkey? I usually do 12 to 16 lb Bird. I always Brine it,then BBQ on a Weber Rotisserie. I was thinking,I could leave the Lid Off and cook that skin to perfection,then pull it.
Actually,that might take too long? Mabye Lid On for like 25 min? I have never done it that way,but I do know how the BBQ cooks. Lid off is like lookin at Boiling Water. Great for drinkin beer and watching though.
Avy
I was thinking of using the Brine Zip Lock Bag. Not Sealt Enough?I’ve never sous vide(d?) anything larger than a tri tip, but I don’t see why not. If you have a big enough pot and enough time, you should be able to sous vide just about anything - provided large enough bags are available.
I thought of that Brother,I was thinking keepen her whole. The Turkey is a tough one to cook for me. It was just a thought I had. Actually,cutting it up is the best way for perfection. I am tryin to master thy Turkey. Yeah,I have had a great Turkey,but Avy has Yet to cook the Perfect one?Maybe break it down into parts and sous vide it that way?
I did a nice one in a apple cider brine, skinned it then in a weber kettle indirect low heat slow BBQ with sweet baby rays BBQ sauce (triple layer of foil under a wire rack for airflow under the turkey with a vertical foil wall with the coals on the other side of the kettle)I thought of that Brother,I was thinking keepen her whole. The Turkey is a tough one to cook for me. It was just a thought I had. Actually,cutting it up is the best way for perfection. I am tryin to master thy Turkey. Yeah,I have had a great Turkey,but Avy has Yet to cook the Perfect one?
Avy
Wow,that sound’s intense. I can see what you describe in my Head on Cooking.I did a nice one in a apple cider brine, skinned it then in a weber kettle indirect low heat slow BBQ with sweet baby rays BBQ sauce (triple layer of foil under a wire rack for airflow under the turkey with a vertical foil wall with the coals on the other side of the kettle)
de skinned, bird wholeWow,that sound’s intense. I can see what you describe in my Head on Cooking.
When you say “skinned” it,do you mean,Broke Down? No skin? The Bird is Whole?
Avy
Screw Chorizo, I wanna travel for this:
The next fried-chicken craze?
For more than 70 years, this tiny restaurant has been dishing out its signature meal – Kethel's fried chicken – Kerala's spicy, finger-licking food.www.bbc.com
I'd eat that.
It's easy to make, and pretty damned tasty: Toss everything in a bowl with a little olive oil, spread out on a few foil-lined baking sheets, season and bake.I'd eat that.
Did you make the gnocchi?It's easy to make, and pretty damned tasty: Toss everything in a bowl with a little olive oil, spread out on a few foil-lined baking sheets, season and bake.
We make a lot of things from scratch, but never gnocchi.Did you make the gnocchi?
I presume you've tried it before? It's super-easy and man... so tender. Sometimes I under-knead mine and it's almost too tender to boil.We make a lot of things from scratch, but never gnocchi.
We have not, but maybe now we will...I presume you've tried it before? It's super-easy and man... so tender. Sometimes I under-knead mine and it's almost too tender to boil.
I'd recommend it. I mean... store-bought gnocchi is OK, but it's so tough and rubbery (IME) compared to the made from scratch version.We have not, but maybe now we will...
Crawdad stock??The Cajun place we ate at last night was weirded out about my request to take my mud bug meal remains home.View attachment 180600
Yep.Crawdad stock??